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Characteristics and structure of starch isolated from triticale

  • Published:2014-08-01 Issue:9-10 Volume:66 Page:895-902
  • ISSN:0038-9056
  • Container-title:Starch - Stärke
  • language:en
  • Short-container-title:Starch - Stärke

Author:

Makowska Agnieszka1,Szwengiel Artur1,Kubiak Piotr2,Tomaszewska-Gras Jolanta3

Affiliation:

1. Institute of Food Technology of Plant Origin; Poznań University of Life Sciences; Poznan Poland

2. Department of Biotechnology and Food Microbiology; Poznań University of Life Sciences; Poznan Poland

3. Department of Food Quality Management; Poznań University of Life Sciences; Poznan Poland

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference39 articles.

1. Form and functionality of starch;Copeland;Food Hydrocolloids,2009

2. Characterization and modeling of the A- and B-granule starches of wheat, triticale, and barley;Ao;Carbohydr. Polym.,2007

3. Isolation and characterisation of rye starch;Verwimp;J. Cereal Sci.,2004

4. Starch granule-associated proteins and polypeptides: A review;Baldwin;Starch/Stärke,2001

5. Starch lipids and how they relate to starch granule structure and functionality;Morrison;Cer. Foods World,1995

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